CHETTINAD CAULIFLOWER MASALA DOSA

CHETTINAD CAULIFLOWER MASALA DOSA

Snowstorm Electra is knocking on our doors & windows this morning, “Are you Winter ready ? ” asks the news reporter on the TV…..yup, it looks very beautiful from indoors,almost like a winter wonderland….but who is ready for the shoveling ?? Apart from the shovel, snow cap , boots ,gloves & the like you need the most important ingredient to fuel up your engines and that is a soul filling home cooked food for me. Snow,snow flakes, snow storms……and more snow…..NO PROBLEM, I say, always choose a “better feeling thought” and for me, this morning it would be the Spicy Chettinad Cauliflower Masala Dosa.
Dosa is a fermented crepe or pancake made from rice batter and black lentils. This staple dish is widely popular in South India, where I grew up and this is my go to comfort food for all seasons .So before I head out to clear the snow, I donned my apron, picked up my dosa batter and poured it on my hot iron griddle, the little crackle sound I hear while the Dosa cooks felt like music to my ears, I know I can handle any snow storm with the music inside me, just to pep it up a little bit more, I added the spicy cauliflower masala, a Chettinad steal ( a south Indian cuisine, known for its finger licking deliciousness).Winter was no more the same…..no numb fingers, no chapped lips, no red nose….just a happy smiley tummy all geared up for snow shoveling.

Note: If you are from South India, its almost a taken, you will have the Dosa batter in your refrigerator at any given time in history, hence I’m not going into the details of writing the dosa batter recipe here, but will list the recipe for the filling which is the Chettinad cauliflower masala that goes into the Dosa/Crepe itself.

Chettinad Cauliflower Masala Dosa
Chettinad Cauliflower Masala Dosa

Ingredients:
1.Cauliflower florets- thinly sliced into small pieces
2.Onion- 1 ( big) – finely sliced
3.Tomatoes- (1 big)- cubed
4.Dry Red chillies- 2-3
5.Green chillies- 2-3
6.Garlic- 8-9 cloves ( thinly sliced)
7.Ginger- 1″
8.Coriander powder- 1/4 tsp
9.Red chili powder- 1/4 tsp
10.Turmeric powder- 1/4 tsp
11.Rasam powder- 1/4 tsp
12.Salt- to taste
13.Cilantro- for garnishing on top .

For seasoning:
1. Oil- 2tsp
2.Mustard- 1/2 tsp
3.Cumin seeds- 1/2 tsp
4.Curry leaves- 4-5.

Method:
1. Heat the wok add the oil, now when its warm, do the seasoning with mustard, when it starts to splutter add the cumin seeds & the curry leaves.
2.To this add the red chillies, when they start turning color, add the garlic & wait till the raw smell disappears.Now add the green chillies, ginger & onions & sauté them till they turn brown.Then add the tomatoes & sauté it till it turns soft.
3.Now add the thinly sliced cauliflower florets & sauté them.To this add the turmeric powder, coriander,chili and rasam powder & mix them well together.Add salt to taste & mix the ingredients well.Sprinkle some water on top, cover with lid & let cook for 5- 10 minutes.
4.Garnish with coriander leaves & use them as a filling for the dosa.
Note: One can even mash the cauliflower mix into a paste if one prefers to do so at this stage.
5.Pour the dosa batter on the hot griddle, in a circular motion to get a thin & crispy one,running a thin coat of ghee along the sides.When it starts turning a golden brown flatten the side & fill it with the prepared Chettinad cauliflower masala & serve hot.

No better way to chase the winter blues away

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